Introduction: Slow Cooker Carrot and Pumpkin Soup
I have recently discovered the joys of cooking in a slow cooker and this recipe has quickly become a family favourite.
It's perfect for cold winter nights or a light lunch or dinner.
Serve with croutons or toasted fingers.
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Step 1: Ingredients
2 Tbsp oil
1 large onion, chopped
1 tsp garlic
5 large carrots, peeled and chopped
225 g red lentils, rinsed
450 g butternut squash, diced
1/4 tsp nutmeg
1.25 litres vegetable stock
1/3 cup white rice
425 g can diced tomatoes
Salt / Pepper to taste
Preheat the slow cooker on low.
Heat the oil in a large saucepan and add the onion and garlic. Cook until softened.
Add the carrots, lentils and squash and stir.
Transfer to the slow cooker and add the spices, salt, pepper and stock.
Cover and cook on low for 5 - 6 hours until the vegetables are tender.
Add the rice and tomatoes for the last 30 minutes of cooking time.
Participated in the
Slow Cooker Challenge